Spicy Chard Soup

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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2 bunches Swiss chard (about 2 pounds)

1 teaspoon caraway seeds

1 teaspoon cumin seeds

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 medium onion, finely chopped

2 tablespoons tomato paste

1 tablespoon harissa or other hot sauce

4 cloves garlic, finely chopped

6 cups low-sodium chicken broth

1 lemon, halved

Kosher salt

1/4 cup plain Greek yogurt

4 hard-boiled eggs, peeled and quartered

2 cups pita chips, coarsely crushed


  1. Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate. Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes. Cool, then grind in a spice grinder or transfer to a resealable plastic bag and crush with a heavy skillet.
  2. Heat the olive oil in a large pot over medium heat. Add the chard stems and onion and cook until softened, 5 to 6 minutes. Clear a space in the pan, then add the tomato paste, harissa, garlic and ground spices. Cook 2 minutes, then stir into the vegetables. Add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about 10 minutes. Squeeze in the juice from 1/2 lemon and season with salt.
  3. Mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. Divide the soup among bowls. Add the eggs, pita chips and a dollop of the yogurt mixture; drizzle with olive oil.
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